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      10-12-2017, 06:05 AM   #639
gonzo
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Busy thread, so a possible re-post.

Gave a new, to me, sauce a try on chicken last night. Great feedback from inhalers of the bird.
hak's smoked maple mustard. Imo, worthy flavor profile. All quality ingredients. No funk or fake. I think it will actually do well on my roasted poblano burgers.
Give it a go. I give it an 8 - 8.5
Will stock up and try their tomato based flavors. I read, stay away from the habanero pineapple. Way too hot.
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      10-25-2017, 08:31 PM   #640
UncleWede
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Just a little tritip for dinner
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      10-30-2017, 10:26 AM   #641
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Well, we finally have some backyard progress. I have 7 more beams to put up, one in each corner. I got started, got one up, then realized I only had right hand brackets, not half right and half left, clearly I didn't check what Javier (real name btw, I've know him for years) at the lumber yard gave me.

I also had to have a couple of connections re-engineered, so I should be getting the calcs back today or tomorrow so I can go to the city, change the permit, then get an inspection...PITA

anyway, on to the pics. The fences will probably be replaced in the spring, one of them is in pretty bad shape, but why put it in to get messed up this winter.
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      10-30-2017, 10:36 AM   #642
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^
Nice job so far!
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      11-06-2017, 05:54 AM   #643
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Want to organize a little bbq party for my birthday this weekend. I'm fond of homemade burgers and grilled fish. I've already found some cathering equipment at https://allinpackaging.co.uk/food-pa...ng-containers/ for my party, hope the weather will be fine. Going to make my special bbq souce for meat additionally.
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      11-06-2017, 11:15 AM   #644
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I finished the framing, and got my engineering updated, I'll visit the city this week. The weather is becoming a bit of an issue, I tarped the framing because we had a little rain. Its supposed to rain again this weekend, but I'm going to try to get the T&G for the roof stained either in the garage or under the tarp.
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      11-06-2017, 11:16 AM   #645
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      11-09-2017, 09:43 PM   #646
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been doing different marinades for skirt steaks and this one came out pretty good! Worchester sauce, balsamic vinegar, garlic, chili powder and olive oil marinated for about 3 hours. after it was grilled i than heated some Beringer Cabernet Sauvignon in a pan with fresh RoseMary for a few minutes than reduced to 70% and added a pinch of salt and a 1/4 butter and poured it over the meat. Holy moly was it delicious!
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